Micheles Super Easy Sweet Sour Pickled Beets Recipes

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SWEET AND SOUR PICKLED BEETS



Sweet and Sour Pickled Beets image

These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.

Provided by RunnerGirl76

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 15m

Yield 6

Number Of Ingredients 6

1 (15 ounce) can sliced beets, drained with liquid reserved
½ cup apple cider vinegar
½ cup white sugar
6 whole cloves
1 pinch ground cinnamon
1 pinch salt

Steps:

  • In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.

Nutrition Facts : Calories 94.1 calories, Carbohydrate 22.7 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.7 g, Sodium 167 mg, Sugar 20.6 g

MICHELE'S SUPER EASY SWEET & SOUR PICKLED BEETS



Michele's Super Easy Sweet & Sour Pickled Beets image

I've loved beets since I was a child, and so does my husband. These are his favorite, during the summer when our beets are still growing. Since it's too early to start canning beets, I have an alternative method so you can enjoy pickled beets all summer and all year long! The directions are explained by using one can of beets....

Provided by Michele Wallace

Categories     Vegetables

Time 15m

Number Of Ingredients 4

6 can(s) sliced beets
2 large red onions
1 1/8 c sugar
1 bottle white vinegar

Steps:

  • 1. For each can of beets, pour liquid in can into a clear glass measuring cup. There should be 1 cup of liquid. Pour 1/2 of this liquid down drain. You won't be saving this or using it.
  • 2. To the 1/2 cup of liquid that remains in the clear glass measuring cup, add 1/2 cup of white vinegar.
  • 3. Add 3 Tablespoons of sugar to the 1 cup of liquid in the glass measuring cup. Pour this solution into a clean pint mason jar.
  • 4. Add the sliced beets from one can and sliced red onion, add as much red onion as you would like. Screw or clamp mason jar closed. Mix well and refrigerate overnight.
  • 5. Tips:
  • 6. DO NOT PUT IN PLASTIC CONTAINER, IT WILL STAIN.
  • 7. DO NOT SAVE LIQUID FOR NEXT CAN. MAKE NEW!

GRANDMA'S SWEET AND SOUR BEETS



Grandma's Sweet and Sour Beets image

These can also be called Harvard Beets. My Welch-Irish Grandma loved root vegetables, including beets. This recipe is tasty and simple.

Provided by Kathie Carr

Categories     Vegetables

Time 20m

Number Of Ingredients 7

1/2 c sugar
1 Tbsp cornstarch
1/2 tsp salt
1/2 c apple cider vinegar
2 Tbsp butter
6 medium beets, cooked and sliced in 1/4 inch thick rounds
you can substitute 2 (16 ounce each) cans of beets, drained, for the fresh beets in this recipe

Steps:

  • 1. In a saucepan, over high heat, combine sugar, cornstarch, salt, and vinegar. Mix well and bring to a boil and boil for 5 minutes. Reduce heat and stir in butter. When butter is melted stir in beets. Cook until beets are heated through.

SWEET AND SOUR BEETS



Sweet and Sour Beets image

These are pretty much like Harvard beets, you can use canned beets slices (use one can) for this, or fresh cooked beets, I prefer the fresh cooked! also adjust the sugar to taste. You can double this recipe if desired, don't omit the orange zest, it really adds a kick to the beets!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 9

1/3 cup sugar
1/4 cup dry white wine or 1/4 cup white vinegar
1/4 cup water, that you used to cook the beets with
1 tablespoon cornstarch
1/2 teaspoon salt (or to taste)
2 cups cooked beets (sliced or diced)
1 tablespoon butter
1 -2 teaspoon grated orange zest
black pepper

Steps:

  • In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
  • Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
  • Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
  • Cook until liquid is clear (about 5 minutes).
  • Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
  • Season with black pepper is desired.

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